Recipe: Sweet Potato Latkes with Spiced Maple Syrup

With Hanukkah approaching fast, people everywhere are getting excited to dine on treats such as latkes and Sufganiyot (jelly-filled doughnuts). But after eight days, those delicious dishes can get tiresome. This year, why not try out a little variation? According to Phyllis Glazer, modern takes on traditional foods are becoming all the rage in Israel (check out her article on the history of latkes in the current issue of Momenthere!). Here is one of our favorites:

Sweet Potato Latkes with Spiced Maple Syrup

Makes 10-12 (4-6 servings)

For the Latkes:

1 pound sweet potatoes

2 eggs

½ teaspoon salt

½ teaspoon baking powder

¼ cup matzah meal

Pinch salt

Pinch white pepper

2-4 tablespoons light olive oil for frying

For the sauce:

1 cup real maple syrup

½ teaspoon grated fresh ginger

¼ teaspoon ground nutmeg

Pinch of ground cloves

Salt

Pepper

Chopped fresh coriander or mint leaves to garnish

Directions:

Scrub the sweet potatoes, peel and shred them on the fine side of a grater or in the food processor. Transfer to a wire-mesh strainer and squeeze to remove moisture. Let stand in the strainer or a colander placed over a bowl for 5 minutes.

In a medium bowl, beat the eggs with a fork and add the matzah meal, sweet potato, salt and pepper. Let stand an additional 5-10 minutes.

In the meantime, prepare the sauce: In a small pan combine the ingredients for the sauce, heat over low heat and keep warm.

Heat 2 tablespoons oil in a large skillet and add a small ladleful of the batter. Flatten gently and fry on both sides till golden-brown.

Add more oil to the pan as necessary, and fry the remaining latkes.

Place the latkes on a paper towel-lined plate to absorb excess oil. Pour some of the heated sauce on individual plates and arrange three latkes on top per serving, or use a serving platter and pass the sauce separately. Garnish with fresh coriander or mint. Serve with sour cream or plain yogurt if desired.

“Adapted from The Essential Book of Jewish Festival Cooking, by Phyllis Glazer with Miriyam Glazer (Harper-Collins 2004).”